Light cream steak(dan nai you pai bao )

Light cream steak

Introduction:

"I've been eager to try this paibao for a long time, because the bread with light cream must taste great, and there's no need to add butter. This is my favorite. It saves time to take out butter from the freezer and soften it. I'm very satisfied with it according to meiniu's formula and steps. Because of the dry weather recently, I added 10g of milk, and I felt just right. "

Production steps:

Step 1: prepare the ingredients, mix and knead

Step 2: knead until the membrane can be pulled out

Step 3: put it into the pot and cover it with plastic film for fermentation

Step 4: ferment to about 2.5 times the size

Step 5: take out and knead well, exhaust air, divide into 7 dough averagely

Step 6: knead each one round and cover with plastic wrap for 10 minutes

Step 7: roll each small ball into an ellipse, then cover it with plastic wrap and continue to relax for about 10 minutes

Step 8: after relaxation, roll out a long oval

Step 9: thin the edge of one side

Step 10: then roll up and tighten the gap

Step 11: do everything like this

Step 12: cover with plastic film and ferment again, about 30 minutes

Step 13: after fermentation, brush a layer of egg liquid

Step 14: put into the preheated oven, middle layer, 180 degrees, about 20 minutes

Materials required:

High gluten flour: 250g

Low gluten flour: 50g

Light cream: 75g

Milk: 100g

Sugar: 40g

Salt: 2G

Note: small round dough is not easy to roll long at one time, it can be rolled in two times, it will be easy to let the dough relax!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Dan Nai You Pai Bao